On Feb 6, 3:06*am, Michael Siemon > wrote:
> In article >,
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> *sf > wrote:
> > On Sun, 05 Feb 2012 23:37:38 -0800, Michael Siemon
> > > wrote:
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> > > In article >,
> > > *sf > wrote:
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> > > > On Sun, 05 Feb 2012 20:23:28 -0500, Cheryl >
> > > > wrote:
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> > > > > On 2/2/2012 3:04 PM, Doug Freyburger wrote:
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> > > > > > Reaction to canola oil appears to be a genetic variation. *Most find
> > > > > > it
> > > > > > flavorless. *Some find it fishy or almost rancid tasting.
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> > > > > I cook with it. *If it's a genetic thing, I don't have it. *Flavorless
> > > > > to me.
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> > > > Me either and I don't know anyone who says otherwise.
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> > > I find canola/rape-seed oil intolerable - partly in flavor (not really
> > > either rancid or fishy, just "off" somehow), and with a somehow "sticky"
> > > or viscous texture that is almost as off-putting as the flavor. My most
> > > common cooking oil is peanut oil, which has none of the objectionable
> > > qualities of canola.
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> > To me, they're virtually the same in flavor.
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> I guess this is like the cilantro thingy; possibly it _is_ genetic.
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> But I will _never_ use canola oil. I find it quite loathsome. I have
> no problems with any other oil I have tried to cook with (e.g., corn
> oil is fine, but I gather peanut oil is [a bit] healthier). Grape seed
> oil is a tad better to my taste than peanut oil, but it is harder to
> find and tends to be more expensive. I get gallons of peanut oil from
> Safeway -- Planters is outrageously and pointlessly expensive. Peanut
> (aka "ground nut") oil seems to be (or to have been when I was there)
> _the_ standard cooking oil in SE Asia.

Canola is actually more healthful than peanut, but I use peanut anyway
for frying because I dislike the flavor of canola too. For salad oil,
it's worth paying for pecan, hazelnut, macadamia, almond or avocado.
Peanut is $12-$14 a gallon at the supermarket, those other oils cost
over $30 with shipping online, so I'm not going to use them to fry if
I'll be tossing the oil afterward.

--Bryan